White chocolate cake recipe

Ingredients

2 1/4 cup(s) all-purpose flour 

2 teaspoon(s) baking powder 

1/2 teaspoon(s) salt 

2 bar(s) (4 oz each) white chocolate, chopped 

3/4 cup(s) (1 1/2 sticks) unsalted butter, softened 

3/4 cup(s) sugar 

4 large eggs 

2 teaspoon(s) vanilla 

1 1/4 cup(s) milk

Directions

1. Heat oven to 175 C. Coat three 20cm sandwich tins with nonstick spray. Line bottoms with wax paper; coat with nonstick spray, then flour.
2. Mix flour, baking powder and salt in medium bowl; whisk to blend. Place white chocolate in medium glass bowl; melt in microwave as label directs.
3. In large bowl, beat butter and sugar with an electric mixer 3 minutes until light. Beat in eggs, one at a time, until well blended. Beat in vanilla. Add melted white chocolate; beat until well combined, about 1 minute.
4. Reduce mixer to low. Alternately add flour mixture and milk, beginning and ending with flour.
5. Evenly divide batter among prepared pans. Bake 25 to 30 minutes until a wooden pick inserted in center comes out clean. Cool on wire racks 10 minutes, run knife around edge and invert onto racks to cool completely.

Read more: White Chocolate Cake with Lemon Cream - Woman's Day